Vietnamese Baked Crab & Shrimp Toast (Bánh Mì Nướng Cua Tôm)

If you are looking for a tasty appetizer for the holidays or any occasion, try this Vietnamese or Asian crab and shrimp toast, also known Banh Mi Nuong Cua Tom Pho Mai.

It’s the perfect little bite that is crispy, creamy, and loaded with delicious seafood flavor.

This is a popular appetizer that you will see at many Vietnamese potlucks. You also can find this at Vietnamese restaurants and bakeries.

It comes together in less than 30 minutes. So, if you don’t know what to make for the upcoming holiday party but still want to impress your friends and family, this quick and easy recipe is for you.

Ingredients & Substitutions

If you want to make this tasty appetizer, here’s what you will need:

• French Bread: A long and thin baguette with a thick crust. This will hold up to the topping well. I really enjoy the long baguettes from Costco that come two in a pack in the bakery section, which is what I’m using here.
• Shrimp: Any size shrimp will do. Get peeled and deveined shrimp for quicker prep time. If you’re allergic to shrimp, omit it and replace it with the same amount of crab meat to make Vietnamese crab cakes instead. I also like to purchase shrimp from Costco.
• Crab: You can use imitation crab, which is inexpensive because it’s made from fish paste. Or you can splurge on real crab meat, which you can find already shelled and ready to use. I’m using lump crab meat from Costco in the refrigerated section that comes in a small tub.
• Seasonings: The seasonings are simple—a blend of ground black pepper or white pepper for more intense flavor, salt, sugar, and garlic powder. If you like it spicy, add Sriracha or your favorite hot sauce.
• Green Onions/Scallions: Use the white and light green parts inside the filling. Reserve some of the darker greens for garnish.
• Kewpie Mayo: A Japanese mayo that has great flavor. If you don’t have Kewpie mayo, regular mayonnaise is just fine.
• Cheese: I like to use a Mexican blend, which consists of cheddar cheese and Monterey Jack cheese. The yellow cheddar makes for a beautiful color once toasted. Feel free to use any cheese you prefer if you can’t find this specific blend.

How to Make It

Step 1: Slice the French Baguette

Cut the French bread into thin slices, about 1/2 inch thick. I prefer cutting straight down for small bite-sized portions. If you prefer large portions, cut at a diagonal for large slicer for more toppings.

Step 2: Prepare the Crab & Shrimp Mixture

Chop the shrimp into pieces. You can chop it into fine pieces or keep it chunky. The choice is yours. I like it somewhere in the middle.

In a bowl, combine the shrimp, crab meat, seasonings, white and light green parts of the green onions, kewpie mayonnaise, cheese, and sriracha sauce if using.

Step 3: Assembly & Bake

Spread the seafood mixture onto the sliced bread using a large spoon.

Now to get that beautiful color, transfer the sheet to the top rack directly underneath the broiler, if needed.

Switch to broil mode (400°F) for 3 minutes to melt the cheese on top for that beautiful golden brown crust.

Alternatively, you can use an air fryer in small batches. Set the air fryer to 375°F and cook for about 8 minutes.

Step 4: Finish

Garnish with the reserved green onions.

For an extra fancy touch and if you like fish eggs as much as I do, top with a small dollop of masago or tobiko. Go all out and be the hero.

If you have deeper pockets, consider black caviar, which surprisingly is also available at Costco.

I swear this post is not sponsored by Costco 🤣

FAQs and Tips for Success

Can I Prepare This in Advance?

Yes, you can. In fact, I did this recently, and it worked wonderfully.

I sliced the bread, spread the uncooked mixture onto the slices, and left them on a baking sheet in the fridge for two days, covered. They baked perfectly fine.

This is a great option for those looking to prep ahead of time.

Can I use sandwich bread?

Yes, you can—with a bit of modification. Sandwich bread is quite soft, so it will not hold up well to the semi-wet filling. If using sandwich bread, bake it first on its own after slicing to create a golden-brown crust for added sturdiness. Then, spread the mixture and bake as usual. Reduce baking time slightly.

This step is especially important if you’re preparing it a day or more in advance, as the filling can soak into the bread if it’s not pre-toasted.

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